Kutsinta

Kutsinta is one of the most popular dainties (kakanin) in the Philippines and this is one of my favorite too. Very simple and easy to cook. In this photo one in orange has annato or atsuete powder the transparent one has no atsuete powder or coloring.

Ingredients:
1 1/4 cup all purpose flour
1/4 cup corn starch
1 cup  sugar
1 tsp annatto powder ( atsuete)
1 1/2 cups water
1 teaspoon lye water


Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 15-20 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.

To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.

If rice flour is not available you can cook kutsinta using all purpose flour only

OPTION #1
Kutsinta without lye water 

OPTION#2
 Kutsinta without lye water 2

Kutsinta Without Lye Water PArt 2

Kutsinta is one of the delicious dainties ( kakanin) in the Philippines, but making it needs a lye water or lihiya and the problem is, in some places lihiya is not available specially in other countries, and this situation made me find a solution for it and here is the successful attempt of making kutsinta without lye water or lihiya.

Ingredients:
1 cup rice flour
1/2 cup all purpose flour
1 cup  sugar
1 tsp annatto powder ( atsuete)
2 1/4 cups BAKING SODA SOLUTION

Here is the link on how to make BAKING SODA SOLUTION
http://melyskitchen.blogspot.com.br/2013/05/baking-soda-solution.html

Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 30 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.

To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.


If rice flour is not available just replace it with all purpose flour

Pichi Pichi

Pichi pichi is one of my favorite Filipino dainties ( kakanin), I like the savor and firmness of this steamed cassava. The problem in cooking this is the lye water because it is not available in my place, so I studied very  carefully and figured out for a solution then I tried my conclusion for my analysis then it was a success! I made the Baking Soda Solution to replace the lye water or lihiya. The link for BAKING SODA SOLUTION is provided below.

Ingredients
2 cups cassava, grated
1 cup sugar
2 cups BAKING SODA SOLUTION - Click the link to see how to make it, very simple and easy http://melyskitchen.blogspot.com.br/2013/05/baking-soda-solution.html
1 cup coconut, grated

cassava

Grating the cassava

Procedure:
1. In a mixing bowl put together the grated cassava, sugar, baking soda solution then mix well.

2. Put in the molders and steam for 30 minutes or until cooked. If molders are not available steam in a tray/pan until cooked then spoon a portion and roll over grated coconut.
3. After cooking, let cool before removing in the molders for best result, then roll over the grated coconut and serve with a smile :-).

Palitaw na may Linga

My Nana loves this so much and so do I. Palitaw is one of the most popular dainties (kakanin) in the Philippines. I love this with sesame seeds because the aroma of sesame seeds in every bite made it more delicious.

 Ingredients:
3 cups glutinous rice powder
1 1/2 cup water
1 cup grated coconut
3/4 cup sugar
1/4 cup toasted sesame seeds

Procedure:
1. Mix the water and glutinous rice slowly,  until you form a dough.
2. Spoon a portion from the dough and form it into an oval shape.

3. In a pot boil a water where we can cook the palitaw.
4. Put by batches the oval formed glutinous rice in the boiling water and wait until it floats, then remove from the water and drain.

5. Mix the sugar, toasted sesame seeds and grated coconut then roll over the palitaw and serve it.

 

Kutsinta Without Lye Water

It's been a long time since I am longing to make kutsinta but the thing that is preventing me from making this is the lye water, because it is not available in my place. Today, I am very happy that there is an option for lye water and that is the REDUCED BAKING SODA, to learn how to make it click the link below:
http://melyskitchen.blogspot.com.br/2013/04/how-to-make-reduced-baking-soda.html

Ingredients:
1 1/2 cup all purpose flour
1 cup  sugar
1 tsp annatto powder ( atsuete)
1 1/2 cups water
1 tsp reduced baking soda  ( make sure it is REDUCED baking soda ) do not put too much or it will have an after taste effect- bitter.


Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 30 minutes or until done.

2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.

To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.

You might also like:
Kutsinta Original recipe
Kutsinta another option

Palitaw

 One of my favorite Filipino Dainties (kakanin) . I was so addicted to this during my younger years :-) really yummy and I love to chew it. Here is the simple way of making palitaw.

Ingredients:
3 cups glutinous rice powder
1 1/2 cup water
1 cup grated coconut
3/4 cup sugar

Procedure:
1. Mix the water and glutinous rice slowly,  until you form a dough.
2. Spoon a portion from the dough and form it into an oval shape

3. In a pot boil a water where we can cook the palitaw.
4. Put by batches the oval formed glutinous rice in the boiling water and wait until it floats, then remove from the water and drain.

 

5. Mix the sugar and grated coconut then roll over the palitaw and serve it.

Simple Biko

Biko is an all time favorite rice dish of my family it is made from sticky or glutinous rice with coconut milk and sugar, I just  add some  garnishing to my biko because my Portuguese friends are not familiar with it, so I made it look attractive for them  by sprinkling it with sesame seeds and putting it with cashew nuts :-).

Ingredients:
4 cups glutinous rice
2 1/2 cups brown sugar
5 cups coconut milk

Procedure:
1. Cooked the sticky rice then set aside.
2. Then in a pot combine the coconut milk and sugar over medium heat stirring constantly until it boils.
3. Continue stirring until the coconut milk and sugar mixture thickens (latik), almost caramelize.
4. Add in the sticky rice and mix evenly, continue cooking until you reach the desired texture for your biko.
5. Serve it plain or with garnish like what I did. :-)

Brown sugar is not available when I cooked this, that is why I used white sugar.